MENU —“THE WEDDING”

Just in case you haven’t had enough of “The Wedding”, and you missed this part,  here’s most of what they ate:

pressed duck terrine with fruit chutney, roulade of goat’s cheese with caramelised walnuts, quails eggs with celery salt, bubble and squeak*** with confit shoulder of lamb, grain mustard and honey-glazed chipolatas and miniature Yorkshire pudding with roast fillet of beef and horseradish mousse.

***Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but other vegetables can be added. The  vegetables (and chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. It is often served with cold meat from the Sunday roast, and pickles.

As well as the cake, guests with a sweet tooth could try blood orange pate de fruit, rhubarb creme brulee tartlet, passionfruit praline and dark chocolate ganache truffle.

I think I’d rather be ROYAL in France or Italy!

To your Health,

Jim